1 lb (450 g) fresh white fish (snapper, sea bass, halibut, or tilapia), diced into small cubes
1 cup fresh lime juice (about 8–10 limes)
1/2 cup red onion, finely sliced or diced
1–2 jalapeños or serrano peppers, finely chopped (seeds removed for less heat)
1 medium tomato, diced
1 cucumber, peeled, seeded & diced (optional)
1/4 cup fresh cilantro, chopped
Salt & pepper, to taste
Avocado, diced (for garnish)
Tortilla chips or tostadas, for serving
Variations
Shrimp Ceviche:
Use cooked or “acid-cooked” shrimp instead of raw fish. Peruvian Style:
Add boiled sweet potato and corn kernels. Tropical Twist:
Add mango, pineapple, or passion fruit.
Instructions
1
“Cook” the Fish:
Place diced raw fish in a glass or ceramic bowl.
Pour in lime (and lemon, if using) juice until fully submerged.
Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally, until the fish turns opaque (this means it’s “cooked” in the acid).
2
Add Veggies:
Drain some of the citrus juice (keep a little for moisture).
Add red onion, tomatoes, jalapeños, cucumber (if using), and cilantro.
Season with salt and pepper to taste.
3
Chill & Serve:
Refrigerate for another 15–30 minutes to let flavors combine.
Serve chilled, topped with diced avocado, alongside tortilla chips or tostadas.
